Coconut Curry Butternut Squash Soup + A Squash Cooking Secret!

October 25, 2015

FOOD & NUTRITION

Every Sunday as part of my meal prep for the week, I make soup. At least in the cooler months. I love soup, and it’s a great way to get to get vegetables and nutrients! This fall I’ve been playing around with butternut squash soup recipes, trying to find my favourite combination of flavours; and friends, we have a winner! 

Coconut Curry Butternut Squash Soup | Vegan & Gluten-free | ineverything.ca

I am obsessed with this Coconut Curry Butternut Squash soup! Just ask Clark. Every time I make it I probably say 20 times, “I could eat this every day.” And honestly, I could. It’s packed with flavour and it’s the perfect combination of Canadian fall warmth and a slightly spicy global influence. I’m obsessed. 

Coconut Curry Butternut Squash Soup | Vegan & Gluten-free | ineverything.ca

My only problem when it comes to butternut squash is the cutting and peeling process. Anyone else with me? It’s such a pain! So I was elated when I stumbled across a pin on Pinterest that suggested cooking your squash in the slow cooker first. I simply put the whole butternut squash in the slow cooker, put in on high for 2.5 hours, and came back to a soft squash that slid out of its skin almost the moment I picked it up! I am forever changed! This is the way to do it!

Coconut Curry Butternut Squash Soup | Vegan & Gluten-free | ineverything.ca

Once my squash was cooked, I heated the olive oil over medium heat in a large pot big enough to fit all of the ingredients listed below. I slowly added in the onion, ginger, turmeric, curry paste, stock and squash and then transferred over to the blender. Once it was blended smooth, I added coconut milk and added the garnishes! 

If you haven’t cooked with curry paste before, you can pick it up in the international foods aisle in most grocery stores. It comes in a jar and is available in a number of varieties. I personally use a medium heat paste because I like a little kick, but no too much heat!

For the garnish, I suggest lime juice, coconut milk, thai basil and roasted chickpeas. These aren’t necessary, but the lime juice does bring a nice level of acidity, the chickpeas add a nice texture, and the rest just makes it look pretty! I buy the Good Bean roasted chickpeas and use them in salads and soups all the time! You can find them here, but I get mine at Costco. 

Coconut Curry Butternut Squash Soup | Vegan & Gluten-free | ineverything.ca

I’ll be taking this in my lunch a couple days this week, but you better believe I downed a bowl before packing it away in the fridge! 

Any other butternut squash recipes I need to try? I’m motivated now that I know I can cook them so easily!

Coconut Curry Butternut Squash Soup
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Cook Time
30 min
Cook Time
30 min
Ingredients
  1. 1 medium butternut squash
  2. 1 Tbsp Olive Oil
  3. 1 Small Onion - diced
  4. 1 Tbsp freshly grated ginger
  5. 1 tsp freshly grated turmeric (optional)
  6. 1 Tbsp Curry Paste (I use medium heat)
  7. 2 cups Vegetable broth
  8. 1 can reduced-fat coconut milk (use full fat for thicker, creamier soup) - set aside 1 Tbsp for garnish
  9. 1/2 tsp salt
Garnish
  1. lime juice
  2. 1 Tbsp reserved coconut milk
  3. Thai basil (optional)
  4. Roasted chickpeas (optional)
Instructions
  1. Place whole butternut squash in the slow cooker for 2-3 hours on high.
  2. Remove squash, let cool for 15 minutes and remove peel and seeds (peel will slide right off).
  3. Heat olive oil over medium heat in large pot.
  4. Cook onion for 3-5 minutes.
  5. Add ginger, turmeric, and curry paste and cook for 2 more minutes.
  6. Add butternut squash and vegetable broth and cook for 10 minutes.
  7. Transfer to blender and puree until smooth.
  8. Add salt and coconut milk to blender and blend until combined.
  9. Spoon into bowls and squeeze lime juice, drizzle coconut milk, and scatter chickpeas and thai basil if desired.
  10. Enjoy!
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